Make Whoopie … Pies

Winter baking just got a whole lot sweeter. I took a classic whoopie pie and made it that much better by ditching the shortening for real butter and making a cheesecake-like filling. This year, these will be our official Valentine’s Day dessert for our family and friends. This cakey-cookie is definitely a keeper!

Whoopie-Pies-8Dark Chocolate and Cherry Cream Cheese Whoopie Pies

(Makes 24 cookies for 12 “pies”)


  • ½ cup soft butter
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup cream cheese


  • 1 13-ounce container marshmallow cream
  • 4 tablespoons soft butter
  • 1 8-ounce package soft cream cheese
  • ½ cup powdered sugar
  • 1 cup diced fancy dessert cherries
  • All-natural red food coloring (optional)
  1. To make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cream together butter and sugar until fluffy, then add eggs, one at a time, beating until just incorporated. Add vanilla and dry ingredients. Mix for about 15-20 seconds, then add half the cream cheese, mix an additional 15-20 seconds, and add the rest of the cream cheese. Mix batter until it just comes together.
  2. Using a self-release ice cream scoop, drop 12 cookies onto your baking sheet. Bake for 12 to 15 minutes, and repeat with the rest of the batter. Cool completely before filling.
  3. To make the filling, place the butter and cream cheese into the bowl of a stand mixer, or, if using a hand mixer, mix slowly until completely smooth. Add the marshmallow cream, then the powdered sugar, and mix. If desired, add one drop of red food coloring for a pale pink filling. Fold in the chopped cherries by hand. Add a hefty dollop of filling to 12 of the cookies, then top with another cookie to make a pie.
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